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If you’re craving something creamy, sweet, and a little bit fancy, these No Bake Mini Cheesecakes are just the thing! With a buttery graham cracker crust, smooth cheesecake filling, and a bright raspberry sauce on top, they are the perfect holiday dessert. No tying up the oven for hours, and they look so sophisticated but are really so simple to make!
I love treating myself to something sweet, especially when it’s simple to make and sure to impress. No-bake mini cheesecakes are perfect for sharing with the whole family or for a special Christmas treat or Valentine’s Day dessert.
A buttery graham cracker crust holds a rich, creamy cheesecake filling, all topped with a bright raspberry drizzle. The result is a stunning, bite-sized dessert that looks as good as it tastes. I promise you these won’t last on your counter for long!
Mini Cheesecake Ingredients
These mini cheesecakes come together with a handful of simple, easy-to-find ingredients. Here’s what you’ll need to make the crust, filling, and raspberry sauce. Best of all, there is no need to turn on the oven because these are no-bake.
The Crust
- Graham Cracker Crumbs: Base for the mini cheesecake crusts.
- Sugar: Adds sweetness to the crust.
- Unsalted Butter: Binds the crumbs together and adds richness.
Mini Cheesecake Filling
- Heavy Cream: Whipped to add lightness to the filling.
- Cream Cheese: Creates a creamy, tangy cheesecake base.
- Crème Fraîche: Adds richness and a slight tang.
- Confectioners’ Sugar: Sweetens the filling.
Raspberry Topping
- Cornstarch: Thickens the raspberry sauce.
- Sugar: Sweetens the raspberry sauce.
- Water: Combines with cornstarch to make a smooth sauce.
- Frozen Raspberries: Main flavor for the sauce.
- Fresh Raspberries: Garnish for serving.
Why Crème Fraîche?
This recipe uses crème fraîche, which adds a smooth, velvety texture and elevates the flavor compared to a standard cream cheese cheesecake batter. You can usually find it at Whole Foods, Trader Joe’s, or larger grocery stores.
How to Make Mini Cheesecakes
Follow these easy steps to assemble these creamy, no-bake treats!
- Prep: Line 10–12 muffin tins with plastic wrap.
- Crust: In a small bowl, combine the crumbs from the graham crackers and sugar, then stir in melted butter until it’s the texture of wet sand. Divide the mixture among the muffin tins and press into cups. Freeze while making filling.
- Whip: Beat heavy cream with a whisk attachment until medium-stiff peaks form. Transfer to another bowl.
- Mix: Beat cream cheese, crème fraîche, and confectioners’ sugar with paddle attachment until smooth, being sure to scrape the sides of the bowl periodically.
- Fold: Gently fold the whipped cream into the cream cheese mixture until combined into a thick batter.
- Assemble: Spoon filling into crusts and freeze until firm, about 30 minutes.
- Sauce: In a small saucepan, combine cornstarch, sugar, and water. Add raspberries and cook over medium heat, stirring constantly until boiling. Cook one more minute. Strain to remove seeds and cool.
- Serve: Remove cheesecakes from muffin tin using the plastic wrap. Drizzle with raspberry sauce and garnish with fresh raspberries.
How Do I Make Uniform Graham Cracker Crumbs For Mini Cheesecake Crusts?
You can smash graham crackers with a rolling pin or wooden spoon, but I prefer using a food processor. It’s quick, creates perfectly even crumbs, and avoids the mess that comes from the inevitable punctured plastic bag.
Other Mini Cheesecake Topping Ideas
The cheesecake base is a blank canvas for endless flavor possibilities. We’ve tried caramel, strawberry, mixed berries, chocolate ganache, and more! The options are limitless. These mini cheesecakes also make a stunning presentation, especially when arranged on a serving platter for parties, showers, or any special gathering.
Can You Make No-Bake Mini Cheesecakes Ahead of Time?
Yes! The raspberry sauce can be prepared in advance and stored in the refrigerator until you’re ready to use it. The cheesecakes themselves are quick to assemble, but they need at least 30 minutes in the freezer to set. You can make them ahead, then transfer to the refrigerator until serving.
Any leftover raspberry sauce keeps well in the fridge and is perfect drizzled over yogurt or ice cream.
When it comes to dessert, it doesn’t get much easier — or prettier — than these no bake mini cheesecakes. I love that you can make them ahead of time, top them with fresh raspberry sauce, and pull them out when it’s time to celebrate.
Whether you’re hosting a dinner party, baby shower, or just want a sweet treat after dinner, these little cheesecakes always impress. They’re simple, delicious, and proof that you don’t need to turn on the oven to make something truly special.
You’ll Love These Cheesecake Recipes:
Watch How These Mini Cheesecakes are Made…
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To make the crust, line 10-12 muffin tins with plastic wrap.
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In a small bowl, combine the sugar and graham cracker crumbs.
3 Tablespoons Sugar, 2 Cups Graham Cracker Crumbs
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Stir in the melted butter.
½ Cup Unsalted Butter
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Divide the graham cracker mixture among the prepared muffin tins.
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Press mixture into each well forming a small cup.
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Place in freezer to chill while preparing filling.
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To prepare filling, in an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until medium-stiff peaks form.
1 Cup Heavy Cream
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Transfer whipped cream to another bowl and set aside.
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Return mixer bowl to mixer, switch to paddle attachment and beat the cream cheese, crème fraîche, and confectioners’ sugar on medium speed until combined.
10 Ounces Cream Cheese, 6 Ounces Crème Fraîche, ⅔ Cup Confectioners’ Sugar
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Gently fold whipped cream into the cream-cheese mixture until combined.
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Spoon filling into crusts and freeze until firm, about 30 minutes.
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While the cheesecakes are chilling, prepare the raspberry sauce.
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In a small saucepan, combine the cornstarch, sugar and water.
2 ½ teaspoons Cornstarch, 3 Tablespoons Sugar, ⅓ Cup Water
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Add the raspberries and cook over medium heat.
12 Ounces Frozen Raspberries
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Stir constantly until the mixture boils.
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Once boiling, cook and stir for one additional minute.
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Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds.
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Cool to room temperature or chill in refrigerator until ready to serve.
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Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap.
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Remove from plastic and drizzle with raspberry sauce.
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Garnish with fresh raspberries, as desired.
Fresh Raspberries
Covered, cheesecake will keep for 5 days in the refrigerator.
Serving: 1cheesecake, Calories: 439kcal, Carbohydrates: 35g, Protein: 5g, Fat: 32g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 80mg, Sodium: 225mg, Potassium: 144mg, Fiber: 3g, Sugar: 23g, Vitamin A: 1025IU, Vitamin C: 9mg, Calcium: 68mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney
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